Application of Edible Film Whey with Curcuma domestica Val Extract to Caramel Candy: Storage Time and Temperature Study

Abstract

Abstract This study aimed to explore caramel candy with edible film whey as packaging and evaluate the effects of interaction time (7, 14, and 21 days) and storage temperature (room and refrigerator) on nutritional value (moisture, protein, fat, and ash content) and sensory properties (taste, color, aroma, and texture). The results showed a significant difference (P<0.05) in storage time for moisture and fat content, but not significantly different (P>0.05) in protein and ash content. In the sensory evaluation, the difference in storage time and temperature did not affect the sensory properties (color, aroma, and texture), except for the taste parameters. In conclusion, caramel candy can be wrapped in edible films with the addition of Curcuma domestica Val extract at a storage time of up to 14 days at refrigerator temperatures.